Culinary Arts

Degrees and Certificates

Courses

CUBP101 : The Science Behind the Ingredients

This course investigates the science of baking. Students have an opportunity to alter recipes to see the effects the changes will have. Working through a list of ingredients students gain an understanding of the product and its properties. Ingredient substitutions are encouraged in the class.

Credits

2

Prerequisites

CULN101

CUBP110 : Foundations of the Bakeshop

This course covers the foundations for the aspiring culinary, baking and pastry arts professional: knife skills, the history of cuisine from classic to contemporary, culinary math (formulas, conversions and scaling), commercial bakeshop terminology, equipment and ingredient identification, as well as ACA policies and standards of professionalism that are part of a successful beginning.

Credits

2

Prerequisites

CULN101

CUBP120 : Introduction to the Art of Pastry

This course covers the methods and techniques in preparing basic desserts including cakes, pies, puddings, mousses, cheesecakes, tarts and glace pastries. Emphasis is on a variety of decorations, icings, crusts, shortenings and butter creams.

Credits

2

Prerequisites

CUBP210

CUBP160 : Baking for Alternative Tastes

This course consists of six sessions devoted to producing old world, traditional, ethnic and contemporary desserts prepared for sugar-free, gluten-free, non-dairy, vegan, and other dietary restrictions, employing a variety of alternative ingredients, techniques and methods to achieve high quality, irresistible results.

Credits

1

Prerequisites

CUBP210 : Advanced Baking Techniques

This course builds on the skills and knowledge acquired in CUBP110-Foundations of the Bake Shop. Emphasis on the proper application of formulas and their relationship to mixing methods used in the preparation of cakes, cookies, roll-in doughs, pate choux, etc.

Credits

2

Prerequisites

CUBP211 : The Art of Bread Making

This course covers an in-depth exploration of breads from around the world. Students will learn about the history of grain and how the art of bread baking gained in popularity. Using ancient techniques and milling fresh flour, the students will create unique and complex breads.

Credits

2

Prerequisites

CUBP222 : Specialty Cakes

This course is designed to present retail concepts in the preparation of special occasion cakes. Emphasis is placed on creative décor utilizing basic ingredients.

Credits

2

Prerequisites

CUBP225 : Classical Confections

This course is designed to provide an understanding of various ingredients and techniques associated with pastry production and presentation. Styles from Austria, Italy, France and Switzerland will be covered. Emphasis will be placed on miniatures, petit four and French pastry requiring a high level of artistic presentation.

Credits

2

Prerequisites

CUBP250

CUBP240 : Borders, Piping and Runouts

This course is offered as a 6-day class designed to elevate the skills of the pastry artist. Creating beautiful borders, chocolate ribbons and royal icing lace, students will have the skill to take any dessert to the next level.

Credits

1

Prerequisites

CUBP250 : Artistry in Chocolate

This course is offered as a 6-day class covering agriculture and processing, chocolate production and creative candy making. Conching, tempering, flavoring, molding and modeling, the art of the truffle (ganache, fillings, mix-ins, enrobing), storing, packaging and presentation to produce rich, elegant designs for mignardise, garnish or retail sales.

Credits

1

Prerequisites

CULA135 : Culture and Gastronomy

This course is designed to introduce students to the history of food beginning with primal origins through today’s cultural influences. Topics will include pre-agriculture and agricultural society, regional distinctions and the impact of class on cuisine.

Credits

1

CULA140 : Operating the Successful Kitchen

This course will introduce learners to development, start-up and operation of a successful restaurant concept in a competitive and highly rewarding industry. Students will learn how to set standards that will increase customer loyalty, drive revenues, and increase profits.

Credits

2

Prerequisites

CULN140

CULN101 : Introduction to the Culinary Profession

This course will expose new Culinarians to the industry standards and expectations. Students will learn about different and unique careers in food service, professional organizations, and culinary terminology. In addition, Academy policies and procedures will be introduced, basic tools and equipment knife care and sharpening, basic knife cuts, and sustainable practices will be explored.

Credits

2

Prerequisites

HOSP132 (may be taken concurrently) or proof of Servesafe Certification, and ENGL080 with a grade of C or better or Placement into ENGL101.

CULN108 : Introduction to Sensory Evaluation & the Cold Foods Kitchen

This course is designed for students to be able to critically evaluate a product using all senses. Students are introduced to the science of food while creating a deeper understanding of flavor. Tastings will be performed to recognize differences in products by location and production at the start of each class. Cold food topics include salads, cold soups, sauces and marinades, sandwich production, tapas, shellfish and garnishes.

Credits

2

Prerequisites

CULN125 : Kitchen Foundations: Stocks, Soups and Sauces

This course focuses on stocks, soups and sauces with emphasis on quality ingredients that lead to a better finished product. Learning the skill of making exceptional stocks allows students to build sauces and soups on a strong foundation. Classical and contemporary soups and sauces will be explored.

Credits

2

Prerequisites

CULN130 : Vegetables, Starches and Grains

The course covers all basic cooking techniques through the use of vegetables, starches and grains. Identifying the best technique to use for each product students will develop a sound foundation in cooking principles. Additional information on diversity and important agricultural practices will be learned through use of local farms, kitchen garden and campus organic greenhouse.

Credits

2

Prerequisites

CULN134 : Breakfast Cookery

This course is offered as a 6-day class allowing students to discover the fundamental importance of the egg and the many roles it plays from sunny side up or scrambled, to omelets and frittatas, in pancakes, waffles, French toast, custards, quiche and more.

Credits

1

Prerequisites

CULN135 : Culinary Special Topics

This course examines current trends in the culinary field. Students work with newly introduced ingredients and equipment as well as classical selections. Focus is on technique, preparation and presentation. See the current course schedule for the topic being offered.

Credits

1

CULN140 : Culinary Math and the Successful Chef

This course is designed to depict a chef’s role today which includes costing, portion control, menu development and purchasing. This class will hone basic math skills and create a lasting awareness of the financial elements associated with the food and restaurant business.

Credits

1

Prerequisites

CULN158 : Cooperative Education I

This course will allow for students to complete 100 hours of front-of-the-house service experience in the student run restaurant. Skill acquisition will include; standards of service, phone etiquette, point of sales systems, style of service, beverage service and customer satisfaction evaluation.

Credits

1

Prerequisites

CULN165 : Meat Cookery

This course covers the methods of meat cooking to include roasting, broiling, pan-broiling, pan-frying, stir-frying, grilling, stewing and braising. Identifying the proper method requires and understanding of the cuts of meat and their characteristics. Students will learn butchery and the ability to identify different cuts and select appropriate cooking techniques.

Credits

2

Prerequisites

CULN170 : Poultry and Seafood Cookery

This course covers butchery and fish mongering and will introduce students to the specific characteristics of these valuable proteins. Learning the cuts will help identify the best cooking methods to use for each. Sauté, poaching, stewing, frying, grilling and roasting will be covered. Emphasis will be placed on finishing techniques appropriate to each dish.

Credits

2

Prerequisites

CULN175 : Nutrition for Culinary Professionals

This course is a scientific exploration of the fundamentals of nutrition. Course content includes classroom and laboratory experience needed to develop an overall understanding of culinary principles and application of nutritional concepts. This course will also cover how nutrients impact energy metabolism, digestion, absorption and transport.

Credits

2

Prerequisites

CULN130 for Baking and Pastry students; CULN170 for Culinary Arts students.

CULN188 : Cooperative Education II

This course includes 100 hours of back-of-the-house service experience in the student run restaurant. Skill acquisition will include; station organization, time management, menu production, plate presentation and professionalism.

Credits

1

Prerequisites

CULN200 : Applied Culinary Nutrition

This course is a scientific exploration of the fundamentals of nutrition. Course content includes classroom and laboratory experience needed to develop an overall understanding of culinary principles and application of nutritional concepts. This course will also cover how nutrients impact energy metabolism, digestion, absorption and transport.

Credits

3

Prerequisites

CULN106 for Culinary Arts students; CUBP105 for Baking & Pastry students.

CULN207 : Advanced Hot Food Preparation

This course introduces students to the methods and techniques in the classical cuisine accepted and practiced in international kitchens. Included are cooking methods, garnishes, preparation and application of basic sauces and their derivatives as well as their presentation using the principles and techniques of Auguste Escoffier. Emphasized are the concepts and appreciation of diverse new American cuisine utilizing local ingredients, stressing nutrition, freshness, lightness, and a simple but elegant presentation.

Credits

2

Prerequisites

CULN107

CULN217 : Applied Dining Room Operations/Principles of Management

This course is designed to give students an understanding of a public restaurant’s front-of-the-house operation. Emphasis is on the proper greeting, seating of guests, taking and writing orders, the serving of food and beverages, as well as tableside cooking under realistic industrial conditions. Students are introduced to the identification of various grapes used in the production of wines, the main wine producing countries and their regions, and the characteristics of those wines in relation to menus.

Credits

3

Prerequisites

CULN117 or permission of culinary advisor

CULN221 : Italian Regional Cuisine

This course is designed to introduce students to the cooking, wines and cuisines of the eight major regions in Italy: Piedmont, Emilia-Romagna, Tuscany, Umbria, Abruzzi, Latium, Campania and Calabria. Emphasizes ingredients, presentation styles and cooking techniques.

Credits

2

Prerequisites

CULN107

CULN223 : Applied Restaurant Production

This course is designed for back-of-the-house students to apply and demonstrate the practical and theoretical skills learned in all prerequisite courses in hot/cold, pastry/baking, menu design and costing. Emphasis is placed on the realistic operation of a restaurant kitchen producing foods prepared from an a la carte and table d’hôte menu for the Academy’s restaurant, Careme’s.

Credits

3

Prerequisites

CULN225 : Plant-Based Diets

This course is offered as a 6-day class designed to develop a full understanding of vegetarian, vegan and macrobiotic diets. Discover the culinary, nutritional and environmental advantages of common and exotic vegetables and fruits, a world of noodles, rice and soy products and how best to handle, prepare and present them.

Credits

1

Prerequisites

CULN226 : The Art of Charcuterie

This course provides an introduction to the art of Charcuterie. By butchering a whole pig, students will learn to process every facet of the animal. Zero waste is the goal. Focus will be on sausages, confits and rillettes, techniques include curing, drying, and smoking. Bacon, pork belly, trotters and head cheese will also be covered. Basic condiments and cheese will be introduced. Strong emphasis is placed on sanitary practices.

Credits

2

Prerequisites

CULN108 and CULN165

CULN230 : Contemporary Culinary Concepts

This course is about designing a concept food truck and menu. Review of start-up cost, making a business plan, choosing the right equipment, floor plan design, navigating permits, licensing, inspection requirements, choosing a location, branding and marketing the mobile kitchen are all essential to success.

Credits

1

Prerequisites

CULN232 : Advanced Dining Room

This course is designed to give students an understanding of a restaurant front-of the-house operation. Emphasis on service skills required to handle all phases of providing quality service, recruiting, selecting and training of professional service personnel, and capturing return business for the operation. Students are introduced to the identification of various grapes used in the production of wine, the main wine producing countries and their regions, and the characteristics of those wines in relation to menus.

Credits

2

Prerequisites

CULN235 : A la Carte Restaurant Production

This course is designed for back of the house students, to apply and demonstrate the practical and theoretical skills learned in all prerequisite courses in hot and cold food production, baking and pastry production, restaurant operations and nutrition. Emphasis is placed on the realistic operation of a restaurant kitchen producing product prepared from an a la carte style menu.

Credits

2

Prerequisites

CULN222 and CULN248

CULN240 : Street Foods of the World

This course is offered as a 6 day class introducing Vietnamese Pho and bánh mì, Indonesian satays, Indian Samosas, Jamaican “Patty”, Korean Bimbim Guksu, New Orleans Beignet. Dishes will be examined by category (wrapped in dough, on a stick, noodles, AKA a sandwich, etc.) to show how they can relate to one another (Pierogi/Dim Sum) even though they may be enjoyed a world apart.

Credits

1

Prerequisites

CULN170 and CULN248

CULN245 : The Entrepreneurial Chef

This course takes a look at the business fundamentals needed for a successful startup. Whether the idea is for something brand new or a revision to a current concept this course will focus on what it takes to get started and be successful.

Credits

1

Prerequisites

CULN248

CULN248 : Cooperative Education III

This course includes 100 hours of fieldwork and is designed to provide students with the on-the-job-training and practice in career settings through a faculty approved work site. The purpose is to apply the principles and theories taught in the educational environment with the real-life projects in a professional work setting. Students will be assigned a position at an approved site prior to the start of the course and complete required hours and assignments by the end of the course. Each student will be assigned fieldwork that is consistent with his or her professional goals.

Credits

1

Prerequisites

CULN280 : Cooperative Education

This course allows students use practical skills learned at the Academy of Culinary Arts in an approved foodservice establishment. The cooperative experience may also take place in a College-approved overseas culinary site. (Minimum of 400 hours of cooperative experience required.)

Credits

1

CULN288 : Cooperative Education IV

This course includes 100 hours of fieldwork and is designed to provide students with the on-the-job-training and practice in career settings through a faculty approved work site. The purpose is to apply the principles and theories taught in the educational environment with the real-life projects in a professional work setting. Students will be assigned a position at an approved site prior to the start of the course and complete required hours and assignments by the end of the course. Each student will be assigned fieldwork that is consistent with his or her professional goals.

Credits

1

Prerequisites

CULN248 and CULN230